8 ounces milk chocolate (use good quality chocolate such as Lindt or Tobler)
8 ounces white chocolate (again, use good quality - Lindt or Tobler are excellent)
1 Tablespoon unsalted butter at room temperature
1/2 cup heavy whipping cream
3 Tablespoons Bailey's Irish Cream

1 pound dipping chocolate, dark (I use chocolate that comes in wafers from Sweet Celebrations)

Scald cream in heavy saucepan (I use my Calphalon pan); remove from heat and add the two chocolates.  Beat until smooth.  Add butter, beating again until smooth.  Stir in Bailey's Irish Cream till thoroughly blended.  Chill for at least 2-4 hours.

Form into balls with fingers (messy) or melon baller, or a miniature ice cream/cookie type of scoop (my personal choice).  (At this point, you can freeze if you wish - place balls on a cookie sheet that has been covered with waxed paper.  Freeze for up to three weeks; if you do this, remove frozen balls from cookie sheets after they're hard and put into airtight plastic containers.)  I like to freeze mine for at least two hours because then they don't melt later as I'm dipping them into warm chocolate.

When ready to dip, melt the dipping chocolate in the top of a double boiler over simmering water or a very heavy pan that holds the heat well (I like my 1-1/2 quart Calphalon saucepan for this).  Watch carefully - you may have to turn off the heat periodically.  (You can also use an electric fondue pot or miniature crockpot for this - works great, but again, you might have to turn it off and back on periodically to get the right temperature.)  Do Not let any water get into the melted chocolate, or it will seize, becoming hard and crumbly (I speak from experience!).  If this happens, you'll need to start over with new chocolate.  Also, do not overheat the chocolate or it will also seize.   Chocolate should be approximately body temperature, no warmer.  Do not add any oil to the chocolate - as long as you buy good quality, you shouldn't have to add anything to it.  If you do manage to get the melted chocolate too hot, you could then try adding 1/2 teaspoon oil to it and hopefully save it from seizing.  (You can use chocolate chips for dipping, but the chocolate is not as good and you'll probably have to add some oil to make a smooth consistency.)  Also, if you can't find professional dipping chocolate, you can use Lindt, Tobler, Ghiradelli or other good chocolate bars.

Dip chocolate balls into melted chocolate; I use two forks, tapping on the side of the pan to let the melted chocolate run back into the double boiler between the tines of the fork.  (You can also use a professional candy dipper, if you choose; I've tried two different styles of them, and I personally don't like them as well as the forks.)  Place dipped truffles onto waxed paper, making sure you've let the excess chocolate run off first.  Let them sit for an hour or so until you can pick them up without getting your fingers messy.  Store in airtight plastic containers at room temperature, refrigerating only if absolutely necessary; to give as gifts, put in candy papers into small candy boxes.  They are especially good (also dangerous - Jay says too good!) after dinner with a glass of Brandy, Cognac or Scotch single malt whisky.

(Recipe is adapted from one given to me originally by Diana Roloff.)